WREATHS AND TREES

With this post, I will finally close the chapter on Christmas designs… Last year I made wreath designs using the appropriate cookie cutters, this time I decided to improvise and use two round cookie cutters instead. Scalloped edges give a touch of elegance, although I admit, icing that is a little more tedious. I used two different methods to decorate – adding texture with a fondant baller, or adding a delicate pattern with stencil and air-brush. I honestly do not now which one I prefer, so you decide!

All the cookies get flooded with green. Two of them were allowed to set overnight, or for at least 6 hours. The other two had the surface textured once the icing starts to crust. It is hard to tell exactly how long to wait, as it will depend on the consistency of your icing, the humidity of the environment, and of course the recipe of icing you use. But you can wait for 30 minutes and try one spot, see how it behaves You want the icing to give in but not crack. The second design was air-brushed in gold using a stencil. All of them got the same decoration, a little fondant painted with food gel + vodka.

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I used the exact same color of green to make a tree to match the wreath,
and added a couple of fondant decorations just for fun.

Another combo of tree and wreath with a slightly darker shade of green…

I ended up making quite a few of the wreaths, because I loved the design so much… As to trees, they were for the most part quite simple and straightforward…


Flooded in green, texture with fondant baller, and a few dots of red + sparkle of luster gold diluted in vodka.

Two tones of green, allowed to crust for a while, then the edges of two colors pressed with a fondant baller, next day painted in gold.

Super simple designs again, just a little brush embroidery with white Royal icing on the top ones, and even more basic design on the bottom.


Finally, for something completely different, a pink tree, design suggested by my friend Toni. Just flood with pink, wait for it to crust well, and add swirls with piping consistency pink, I used a slightly darker shade. Add sprinkles, and you are done! Many other colors will work too, and you can also do the swirls in a contrasting color instead of keeping it monochromatic, although I prefer this way, I think it is quite charming and elegant.

Save these ideas for next year! I can always say I was THE FIRST to blog on Christmas cookies in 2023! HA!

ONE YEAR AGO: For the Love of Snowflakes

FROM CHRISTMAS TO SPRING

Back in January I shared my first cookie “challenge”, making a pizza box concoction after Marlyn suggested a basic motif as a starting point. You can see my homework here. Once again, Marlyn proposed a little cookie challenge to make us work on creativity. The task was to use a wreath-shape cookie cutter (common for Christmas designs) but decorate it with a Spring-Easter motif. So here is what I came up with…

I really wanted to work on a basket weave, so that was the initial idea for the design. Next, I added a bunny to apply the technique I recently learned in one of the online tutorials I followed (blogged about here). I used a stencil and air-brushing to add a little detail to the golden background, and finished the cookie with fondant decorations. Some of the steps are shown below.

For the basket weave, I used a PME tip 1.5 with brown icing in piping consistency. I worked slowly, taking deep breaths… Once that was done, I piped the bunny’s head and planned the details in fondant.

I felt that the whole design needed a little green to bring a bit more Spring into the mood… And the face of the bunny got a little shading with luster powder once it was fully set.

So there you have it, my second “homework assignment”, turning a Christmas wreath into a Spring composition… What do you think? Do I get a passing grade?